Tomatoes, Eggs Go High Tech

September 19, 1991|The Washington Post.

There`s nothing simpler -- or better -- than a truly vine-ripened tomato or a fresh egg. But unfortunately both have fallen into disrepute as tasteless tomatoes persist in the grocery stores and the threat of salmonella bacteria continues in eggs.

Now come two West Coast firms to the rescue.

In the case of the tomato, the California company Calgene Inc. is seeking federal approval to market as a food its genetically engineered tomato. Named ``Flavr Savr,`` the tomato contains a specially inserted gene that slows deterioration, allowing it to be picked when it`s ripe and still reach the store in good shape and -- dare we say it? -- full of good taste.

Meanwhile, further north in Washington, a small research and development firm, Bon Dente International Inc., has developed what it calls a revolutionary pasteurization method that, among other things, can kill viruses and bacteria in an egg without breaking the shell.

Up to now, eggs have had to be broken to be pasteurized and the heat required in the process is so high that many believe the flavor is noticeably inferior. Bon Dente doesn`t use high heat, but rather oxygen that is forced into the eggs through the pores of the shell under very high pressure. The oxygen, which kills the viruses and bacteria, is then removed and the eggs are filled with an inert gas and sealed. A green check-mark seal is attached; it will turn red if the seal is broken.

The process, which has yet to be done on a large-scale commercial basis, also needs federal approval.

Even so, Bon Dente is applying the same technique to chickens and plans to move on to red meats.